Thai Coconut Chicken Soup

    25 min

    Chicken and ginger are simmered in coconut milk, to create a deliciously rich soup. If you can get your hands on galangal, use this instead of ginger. Garnish with red chillies and coriander leaves.

    50 people made this

    Serves: 4 

    • 750ml coconut milk
    • 475ml water
    • 225g skinless, boneless chicken breast fillets, cut into thin strips
    • 3 tablespoons finely chopped root ginger
    • 2 tablespoons fish sauce or to taste
    • 4 tablespoons fresh lime juice
    • 2 tablespoons sliced spring onions
    • 1 tablespoon chopped fresh coriander

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Pour the coconut milk and water into a saucepan and bring to the boil. Add the chicken strips and reduce heat to medium. Simmer for about 3 minutes, just until the chicken is cooked through. Stir in the ginger, fish sauce and lime juice. Sprinkle in the spring onions and coriander and serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (43)


    I made this soup ,substituted the chicken for uncooked prawns , amazing ,with just a bit of added red chilli for a bit of heat great !!!!  -  22 Jun 2013


    I was suspicious of this recipe from the start - how coconut milk and water could make a 'creamy' soup I didn't know. But I went along with it to the letter of the recipe. Ingredients cost just under £8 sterling and the result was a watery and tastless waste of money and time. Sorry! PS . . . four days later. I've come back to eat my words (and the soup!). I left it in the fridge for 24 hours and lo and behold, the consistency and taste had improved immeasurably. Next time I'll use chicken stock in place of the water and improve it even more..  -  21 Apr 2017


    This was a big hit. I added snap peas and substituted the water for chicken broth.  -  07 Jan 2006  (Review from Allrecipes US | Canada)